Fall
Green Falafel Bowl
The star of this show is the golden-crusted, green spinach falafel. Lemon-flecked, made with chickpeas, you see them tucked into this rainbow assortment of hummus, pita, kale, cucumber, and carrots.
Vegetarian Split Pea Soup
A delicious, simple vegetarian split pea soup made from an impossibly short list of ingredients. Seriously, just five!
Seeded Pumpkin and Feta Muffins
Savory muffins packed with spinach, feta and Parmesan cheeses, black pepper, mustard, and sunflower seeds. Adapted from a recipe in a lovely little self-published Australian cookbook, Martha Goes Green.
Really Great Vegan Ramen
Today we're going to tackle great vegan ramen. Vegetarian or vegan ramen can absolutely be as good as its meat-based counterparts. You introduce your favorite noodles to a rich, miso-scallion nut-milk broth. Add a blitz of seasonal toppings, and spicy turmeric oil to finish.
Black Bread
A hearty black bread - caraway-crusted, and flecked with dashes of grated carrot. It's dark, dense with rye, and perfect when toasted then topped with a fat smear of dill butter.
Perfect, Creamy Mashed Potatoes with Garlic Butter
My all-time favorite mashed potatoes recipe with buttery peaks and creamy, cloud-like potatoes with garlic butter.
Vibrant Tasty Green Beans
Simple, five ingredient green beans. Dill, green beans, leeks, salt and olive oil, that's it. Five ingredients, one skillet, so good.
Toasted Pumpkin Seeds: Three Ways
Toasted pumpkin seeds are the tiny, edible trophies you get for carving pumpkins. There are a couple of tricks to roasting perfect pumpkin seeds.
Chickpea & Rice Soup with Garlic Chile Oil
A simple, chunky rice soup, studded with lots of chickpeas, flecked with kale, and drizzled with a vibrant garlic-chile oil. It has peanuts. It has a dusting of turmeric.
Heirloom Tomato Salad
My favorite tomato salad this year - made with roasted and ripe tomatoes, capers, mozzarella, almonds, and chives.
